Sautйed Fennel With Anchovies Garlic And Sambucca

Serving Size : 4
Ingredients

for prepare Sautйed Fennel With Anchovies Garlic And Sambucca

:

Amount	Measure	Ingredient - Preparation Method
4		fennel bulbs - fronds removed
4	tablespoons	virgin olive oil
4		garlic cloves - thinly sliced
6		anchovy fillets - rinsed, patted dry
4	ounces	sambucca or anise liqueur

Chop fennel fronds and set aside. Blanch whole fennel bulbs in boiling water for 10 to 12 minutes, or until fork tender. Remove and refresh in ice bath. Drain well and cut each into halves. In a 14-inch to 16-inch nonstick sautй pan, heat olive oil until smoking. Add fennel pieces, cut side down, and sautй slowly until golden-brown. Add garlic to pan and turn bulbs over. Mash anchovies into paste and add to pan. Add sambucca and swirl through pan and cook until alcohol evaporates, about 1 minute. Remove fennel bulbs. Add fronds to remaining liquid, pour over fennel and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5716)

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